It’d be an understatement to say that birria, the rich and complex beef or goat stew originally from Jalisco, is having a moment in San Antonio.
Chef Ernie Bradley, of Kuriya at the Cherrity Bar, has teamed up with Dorćol Distilling + Brewing Co. to bring birria to Southtown with their Noche de Birria pop-up event. The pop-up event will be a hot trial as Bradley prepares to open his own birria trailer, La Tienda de la Birria, later in 2020.
Saturday, September 19, Bradley will prepare a birria experience featuring oyster mushrooms braised in adobo, dorados de frijoles (crispy grilled corn tortilla filled with caramelized onions and beans) drizzled with queso fresco and house-made crema, a quesataco (crispy grilled corn tortilla stuffed with braised goat and cheeses) and — of course — birria.
“I love the activity of eating the birria. It is such a communal act,” Bradley told the Current. “Big bowls of broth and meat to share, and it combines two of my favorite things: soup and tacos. I also really enjoy the use of goat meat in it. Such a different protein than what we get to use normally.”
Each $20 plate will be accompanied by lime, onions, cilantro, red salsa and salsa de birria, as well as a flight of four HighWheel brews: Betty, SA Hefe, Czech Pils and the 56 IPA.
À la carte menu items will be also be available from Chef Ernie, as well as Dorćol’s award-winning Kinsman Rakia, an unaged apricot brandy, ten HighWheel brews on tap — and a few other surprises.
Dorćol will open their doors on a reservation-only basis for the event, following state-mandated COVID-19 safety and sanitation guidelines for a socially-distanced dine-in experience. Guests will be allowed an hour and a half to dine and imbibe, and Dorćol staff will sanitize each area between seatings.
The event will take place at the Dorćol tasting room, located at 1902 S Flores St, from 5 p.m. to 11 p.m. on September 19. Interested diners can make their reservations at Dorćol’s website.
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This article appears in Sep 9-22, 2020.
